Cherokee Chicken
Susan Schenonepage 34
Ingredients
- 1/4 Cup Vegetable Oil
- 2 Tablespoons Butter
- 3 Pounds Chicken Pieces
- 1 Green Bell Pepper, minced
- Salt, to taste
- 2 Tablespoons Onion, minced
- 2 Tablespoons Sweet Vermouth
- 8 Ounce Can Whole Cranberry Sauce
- 1 Clove Garlic, minced
- Freshly Ground Black Pepper, to taste
Instructions
Heat oil and butter in a 12 inch skillet. Add chicken and cook until golden brown on all sides. Pour off all but 2 tablespoons of fat. Add the green pepper, onion and garlic and cook until soft. Add vermouth, the cranberries, salt and pepper. Cover and simmer for 25 minutes. Serves 4 to 6.